My very own Indian mint sauce

My best friend came round for dinner. She loves a curry as much as me. 

I made mint sauce for pappadoms. It's something I've tried many times but never seemed to get it right, as in, restaurant-style. This time though... somehow, I think I've cracked it!

Half a red onion, chopped

A handful of fresh mint

A handful of fresh coriander

1 red chilli

1 tablespoon of mint jelly

200 ml natural yoghurt

Whizz it up! This is the important bit I think to get the right texture. If you leave it to set again (like the next day), it loses the consistency that you get in a restaurant.

It got me ten out of ten from Himself. That's a first.

Mint Sauce and home-cooked pappadoms

The  pappadoms were from the local Asian grocery store and you have to cook them yourself - what!? Not ready made from Sainsburys? No... well one of the options was to grill them so I did, it took about 10 seconds. 11 seconds and they turned orange and tasted burnt. So not ideal - perhaps they need to be deep-fried really. 

The rest of dinner was Chicken Tikka Masala which I have made before. Served with a sag aloo which I made from the same book, The Food of India, by Murdoch Books, although it was methi aloo in the book so I substituted spinach for fenugreek. Pilau rice made with basmati and a pilau rice seasoning from Schwartz. Naan breads were from the local Asian shop too and were lovely and thin and crispy.

I think she liked it!

Indian Feast

Chicken Tikka Masala

Sag Aloo